Kitty said: Yes.How do you fry good eggs without there being too much oil in them or the frying -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you fry good eggs without there being too much oil in them or the frying ),it will help you,my kids.
I just want to fry eggs nicely without them breaking up into pieces in the frying pan, having the oil spit at me when I cook and basically cooking good eggs.
Answers:
First, make sure you have the right utensils - a really good non-stick pan is a must, along with a wide spatula for lifting the eggs out afterwards. The pan must be hot, but only add a tiny splash of oil - just enough to grease the pan, not to drown your eggs in it!
Then turn down the heat when you add your eggs, as they need to be cooked on a lower heat than the heat needed to get your oil up to a reasonable temperature.
If the oil spits at you when you add your eggs, cover with what we call a "fat splatterer" - your Nan probably had one! - a fine wire mesh, in the shape of the frying pan. They're great, as they really do stop most of the fat spitting back at you.
Don't leave the eggs in the pan too long - there's nothing worse when they're burnt on the bottom, and still have runny whites on top. That's a sign of too hot a pan.
Enjoy cooking your eggs! Mmm.... a fried egg butty is a thing of beauty...
Other Answers:
just use less oil and keep the heat down i do my slow and they are perfect
Make sure you have a really good, unscratched nonstick pan. Pre heating the pan is essential (med heat). Dont add too much oil and crack the eggs into a small bowl first and gently pour them into the pan. It all starts with good non-stick pan and use very little oil with medium heat
use butter let it melt around the pan and use a lid
Your fire is too high, cut it down to low. Use butter, not oil for a nice flavor amd stir constantly.First wash the pan you will use. Make sure that you complete dry it by already putting it on top of the stove. When all the water has already dried up, add oil. A teaspoon of oil is enough, more than a teaspon will already make your egg too oily. When you know or feel that your oil is already hot enough, then put the egg.
I assure you, when you follow the step by step process I wrote above, your egg will not be oil nor will oil splash on you. :)
I use a cast iron frying pan. Heat the pan on medium high heat. Put about 1 tablespoon of butter in and let it melt. Then put the eggs in. As soon as the bottom turns white, shake the pan to loosen the eggs, or carefully slide a spatula around them until they are loose. Then slide the spatula under the whole egg and quickly flip it over, cooking it for half as long. Again shake the pan or loosen the egg and slide the spatula under and quickly flip it over as you put it on a plate. This is for over easy eggs. For sunny side up, just put a lid on the pan after putting the eggs in and use lower heat, and keep an eye on them because they can overcook and the yolks will be hard. Use as little oil as possible, break and pour egg as usual, then flip over for a few seconds just enough to do the other side...
Tip when cokking first side all sweet chilli suace on top... the clear thai kind
You don't even need oil if you have a really good non stick pan. But you don't get the flavour then.
Have you tried poaching? much healthier and the white is lovely and fluffy if done correctly.
Buy one of those "WONDER COOKER" lids* and use a little low fat oil..in a tefal non-stick pan...heat on low.. Eggs come out lovely with no mess/splash... dont need to turn over....
* you can also cook frozen pizza and many other things with one of those great cooking lids.. well recommended...
First of all, try nice fresh eggs, - The fresher the egg, the better the egg will hold together ( from the side the albumen (white) will be thicker, less runny and so will keep more of an egg shape! ) A decent pan is a must to stop it sticking. I find circular pans ( brandname ) make great eggs. If you don't want a new pan, then try proving the one you have, ( this means to fill with a lot of salt and heat until the salt starts going brown and black in places, stir with a wooden spoon so that the salt removes food particles from the pan, the salt also leaves a film on the pan to make it more slippy. Leave to cool, empty salt then wipe out with kitchen roll )Then it's just a case of less oil and watch you don't heat it too hot.
Just a sizzle, not a spit.
A lot of info for a fried egg. You could just eat it boiled!
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